3/4 cup granulated sugar
1/4 cup almond paste
2/3 cup plus 2 teaspoons all-purpose flour, divided
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 cup powdered sugar, divided
2/3 cup seedless raspberry jam
1/2 cup whipping cream
1/4 cup powdered sugar
fresh raspberries (optional)
Preheat oven to 350º. To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
Coat a 15x10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spread batter evenly into prepared pan. Bake at 350º for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 30 minutes). Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter. Place cream and 1/4 cup powdered sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form. Cut cake into 8 slices with a serrated knife. Top each slice with whipped cream and raspberries, if desired.